Name: Angel Hair Pasta With Shrimp
Total time: 30 min
Ingredients: 1 pound large shrimp , peeled and deveined; Salt and pepper; 4 tablespoons extra-virgin olive oil; 2 medium zucchini , diced medium; 6 garlic cloves , minced; 1/4 teaspoon red pepper flakes; 1 pound angel hair pasta; 3 tablespoons lemon juice; 1/2 cup chopped fresh parsley leaves

Why This Recipe Works

In our Angel Hair Pasta with Shrimp recipe, we topped the noodles with quick-cooked shrimp and zucchini, then added a sauce that brings together the flavors of garlic, citrus, and red pepper. A dash of red pepper flakes gives our recipe’s sauce a little kick, and we could add more or less depending on taste. While developing our Angel Hair Pasta with Shrimp recipe, we found that lemons are softer and easier to squeeze when they are warm or room temperature, so it paid to keep the lemons on the counter instead of in the fridge.

Before You Begin

Linguine, fettuccine, or spaghetti can also be used here.

Instructions

Bring 4 quarts water to boil in large pot over high heat. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to bowl.

Heat remaining oil in now-empty skillet until shimmering. Cook zucchini until browned, about 5 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Transfer to bowl with shrimp and cover with foil to keep warm.

Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Add shrimp, zucchini, lemon juice, and parsley to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.